Steps
1
1. Saute onion and garlic until soft but not browned in oil.
2
2. Melt in butter and add mushrooms. Saute for 10 minutes.
3
3. Add white wine, chicken stock, miso and pepper. Bring to boil, reduce heat and simmer for 15 minutes.
4
4. Add coconut cream and reheat. Mix cornflour with a small amount of water and slowly add to soup to desired consistency.
5
5. Soup can be blitzed to make Cream of Mushroom soup.
Nutrition Facts
Per serving308 calories
Calories from
- Protein 8%
- Carbs 20%
- Fat 72%
-
Fat High 21 g 32%
-
Saturated Fat High 15 g 75%
-
Carbohydrates Low 13 g 4%
-
Fiber Low 1 g 4%
-
Sugar 6 g 12%
-
Protein 5 g 10%
-
Cholesterol Low 15 mg 5%
-
Sodium High 588 mg 24%
% Daily Value is based on a 2,000 calorie diet.
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